Easy Homemade Bagels

Watch how to make it here

This 4-ingredient overnight bagel recipe makes the best homemade bagels with tools you already have at home. They require minimal effort to make and yield chewy, flavorful bagels.

A few notes:

1. Recipe: The recipe listed below yields 2 bagels to make sure it’s enjoyed fresh. I noticed that bagels become stale after a couple of days so it’s best to not make a large batch. It is also easier and quicker to prepare a small batch. Plus, the only equipment needed for this recipe is a bowl, baking tray, parchment paper, and an oven.
2. Flour: While all-purpose flour can be used to make bagels, bread flour is the best option since it has high protein content which results in a chewy bagel.
3. Sugar: Barley malt syrup is one of the best sweeteners to boil bagels in. I typically use this syrup when making bagels but I wanted to find an ingredient that was accessible to everyone. After recipe testing different types of sugar, I found that brown sugar is a great alternative to barley malt syrup and helps the bagel achieve a golden crust.
4. Proofing: For the best texture and flavor, this recipe calls for proofing the dough overnight in the fridge. This allows the dough time to slowly ferment and release its flavors.
5. Cooking: Boiling bagels for a minute on each side before baking will result in a chewy crust. Be mindful not to boil the bagels for too long otherwise, it will prevent the bagel from rising in the oven.